Saturdays are for slowing down. That’s why on Saturday mornings I make pancakes from scratch. I use whatever fruit we have on hand, and I sometimes add nuts and cinnamon to make ’em fancy. One time, we used sprinkles but that was when my 7 year old was helping. We eat pancakes with bacon or sausage, and a side of fruit.
When the kids were younger and I was more ambitious, I’d make shapes with the pancakes or spell out their names. These days they aren’t as easily impressed, and besides, they are happy enough that we are all able to sit at the table for an unhurried meal together.
Recipe for Scratch Pancakes
1 1/2 c. all-purpose flour
3 1/2 t. baking powder
1 t. salt
1 T. white sugar
1 1/4 c. milk
3 T. butter
1/2 t. vanilla
In a large bowl, sift together flour, baking powder, salt and sugar.
Make a well in the center and pour in milk, egg and melted butter. Mix until smooth.
Heat a frying pan or griddle over medium high heat. Spray with non-stick cooking spray.
Pour batter onto the griddle, measure according to the size (or shape) of pancake you want to make.
Cook until bubbles form, then flip and brown on the other side.